- Joined
- Nov 30, 2011
- Messages
- 884
So I've been eat much smaller meals, but higher quality ingredients.
Since I'm not going to my favorite steak house, I looked in the freezer and saw a frozen grass fed and finished skirt steak.
I love my sous vide process as the steak was cooked to 140 degrees. My fiancé likes hers well done, so pardon her.
I made a compound butter, with lime juice, fresh garlic, jalapeño powder, cilantro and a bit of salt. I used the Irish butter unsalted. It's a spicy citrus kick to flavortown!
We had some potato skins, and my lady wanted a fresh biscuit...so I obliged. I couldn't finish half of mine, but wowowow I'm feeling happy.
Pardon the paper plates I'm just not feeling doing the dishes tonight.
Since I'm not going to my favorite steak house, I looked in the freezer and saw a frozen grass fed and finished skirt steak.
I love my sous vide process as the steak was cooked to 140 degrees. My fiancé likes hers well done, so pardon her.
I made a compound butter, with lime juice, fresh garlic, jalapeño powder, cilantro and a bit of salt. I used the Irish butter unsalted. It's a spicy citrus kick to flavortown!
We had some potato skins, and my lady wanted a fresh biscuit...so I obliged. I couldn't finish half of mine, but wowowow I'm feeling happy.
Pardon the paper plates I'm just not feeling doing the dishes tonight.